Heat oven to 350°F. Grease a round 9-inch layer-cake pan, preferably one with a removable bottom (such as a springform pan).

Cake: In a large bowl, whisk flour, sugar, baking soda, baking powder and salt until blended.

In a medium bowl, whisk the egg, buttermilk and vanilla until smooth, then stir in butter. Add to flour mixture and beat with a wooden spoon until almost smooth. Pour into prepared pan.

Bake until middle of cake springs back slightly when lightly pressed with a finger, 30 to 35 minutes.

Syrup: About 10 minutes before cake comes out of the oven, mix sugar and water in a saucepan. Bring to a boil and boil until mixture reaches 220°F on a candy thermometer (or syrup runs off a cool metal spoon in drops that merge to form a sheet). Remove from heat and stir in extract.

Heat broiler. While cake is still hot, sprinkle top evenly with sliced almonds. Slowly pour hot syrup over top of cake, letting it soak in.

Broil cake about 6 inches from heat source just until almonds are lightly toasted. Store uncovered to keep the almonds from getting soft.

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